GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE
Grilled squid and fried capers are paired with an updated version of skordalia, a classic Greek sauce; ours is a richpuree of bread, garlic, olive oil, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
- In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
- Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
- In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
- To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.
GRILLED SQUID
Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill.
Provided by cba533
Categories Squid
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub the squid with salt and rinse.
- Slit and flatten the squid sac and make diagonal cuts on the inside surface.
- Cut into bite-sized pieces.
- Set aside in a bowl.
- In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
- Put the squid inside the bowl with the marinade and leave for 1 hour.
- When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
- Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
- Serve with fish sauce dip.
Nutrition Facts : Calories 417.9, Fat 19.4, SaturatedFat 3.5, Cholesterol 582.5, Sodium 8967.8, Carbohydrate 15.6, Fiber 0.6, Sugar 4.8, Protein 43.6
GRILLED SQUID WITH RED WINE SAUCE
If you haven't tried squid, try it. It is different, but tasty and lends itself to many great recipes.
Provided by evelynathens
Categories Squid
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together ¼ cup of oil, 2 tblsps cilantro and half of garlic in a small bowl.
- Using kitchen shears, cut squid bodies down one long side; open flat.
- Using sharp knife, lightly score squid.
- Arrange in large, shallow baking dish in single layer.
- Pour garlic mixture over.
- Let marinate atleast 3 hours or overnight.
- Prepare grill (medium-high heat).
- Heat ¼ cup oil in heavy, large skillet over medium heat.
- Add vegetables, remaining garlic and tentacles.
- Simmer until vegetables are tender, about 15 minutes.
- Season.
- Add 2 tblsps cilantro.
- Grill marinated squid just until opaque, about 45 seconds per side.
- Divide sauce among plates.
- Top with squid.
Nutrition Facts : Calories 397.5, Fat 28.9, SaturatedFat 4.2, Cholesterol 264.2, Sodium 56.2, Carbohydrate 10.9, Fiber 1.8, Sugar 3.9, Protein 18.9
SQUID IN RED WINE SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 0 grams
SQUID IN RED WINE SAUCE
Steps:
- Put 2 tablespoons of the olive oil in a large skillet that can later be covered and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season to taste, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish if you like, and serve.
- Variations
- Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
- Squid in Red Wine Sauce with Potatoes: Add some crisp-sautéed potatoes or croutons of bread to the finished dish for a contrasting texture.
- Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful. In this case, you might as well serve the dish over pasta.
- Squid
- Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings. To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day you're ready to cook. (Like shrimp, it will defrost quickly and safely when covered with cold water.)
SQUID IN RED WINE AND TOMATO SAUCE
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA
One of the most popular dishes at the acclaimed River Café in London, this sophisticated starter has been on the menu every day since the restaurant opened in 1987. With its primary colors and strong flavors, the combination of just three ingredients is simple, pure, and right.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
- Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
- To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
- Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
- Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.
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